Sourdough is for everyone! Here, we’ll break down the whole sourdough process, from making a sourdough starter to baking the perfect loaf. Make yours in the much-loved Combo Cooker, Double Dutch, or Seasoned Cast Iron Bread Oven, designed for sky-high loaves. And the result? A dreamy loaf of warm and crusty deliciousness.
Level
Intermediate
Prep Time
18 hours (for proofing)
Cook Time
45-50 minutes
Serves
8
Cook it With Our
Directions
- In a large mixing bowl, mix the active starter with the water and gently stir until just combined. Next, add the flour and salt and mix with a dough whisk or by hand. The dough will be rough and shaggy. Cover the bowl with a towel or plastic wrap and let rest for 1 hour.
- After the 1-hour rest, you will now begin your series of four 30-minute interval "stretch and folds." Lightly wet your hands with water to prevent sticking. Reach into the bowl and lift up one side the dough. Gently lift it up enough to get a good stretch, but without tearing the dough. Take that piece of stretched dough and fold it over the top toward the center. Next, rotate the bowl a quarter turn and once again, do the stretching of the dough and folding over to the center. Continue this process until you’ve completed all four sides of the dough. You will do these 3 more times for a total of 2 hours. During these stretch and folds, you will see the dough become smoother and more elastic.
- Once the stretch and folds are done, it’s time for bulk fermentation, or the first proof. This can take anywhere from 5-12 hours, depending on the temperature of your room. The colder the room, the longer the dough will take to proof. The ideal temperature for sourdough to proof is 75-80 F, which should take anywhere from 5-8 hours. You want to see a 50% rise in the dough when it’s done. It will be airy, light and somewhat jiggly.
- When the dough has increased in size by 50%, turn it out onto a very lightly floured surface. Gently pat the dough into a square. Fold the outer edges into the center like an envelope, rotate 90 degrees, and then starting at the end closest to you, roll the dough up into a ball. Use your hands to “cup and pull” the dough along the surface to create tension.
- Next, place the ball of dough into a proofing basket lined with rice flour. If you don’t have a proofing basket, line a bowl with a tea towel. Place the shaped dough in the basket or bowl, seam side up. Cover with plastic wrap or a tea towel and let it rise on the counter at room temperature for 2-4 hours. If you don’t want to bake the same day, place the covered bowl in the refrigerator for 12-24 hours. This cold ferment will allow the natural bacteria to develop a tangier sourdough flavor, and as a plus, cold dough is easier to score.
- Before you score the dough, preheat the oven to 475 degrees F with your bread oven or dutch oven inside. Once the oven arrives at temperature, continue to preheat the cookware for another 30 minutes—you want it to be nice and HOT!
- When you are ready to bake, turn the proofed dough out onto oven-safe parchment paper or a silicone bread sling. With a sharp razor blade or a bread lame, tilt the blade at a 45-degree angle and, with a swift, confident stroke, cut a ½ inch deep slash into the top of the dough.
- Carefully remove the hot cookware from the oven and place the dough inside; cover with the lid.
- Bake for 30 minutes, then remove the lid. Continue to bake your loaf for another 15-20 minutes or until the bread reaches an internal temperature of 200-210 degrees F.
- Remove the bread from the cookware and place on a wire rack to cool for at least one hour before slicing.
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